Serves 6 people
*Prefers to use organic
What You Need
- [wp-svg-icons icon=”checkmark” wrap=”i”] Slightly roast cumin seeds
- [wp-svg-icons icon=”checkmark” wrap=”i”] 2 tablespoons butter or olive oil (use rapeseed if making for vegan)
- [wp-svg-icons icon=”checkmark” wrap=”i”] 3 red onions
- [wp-svg-icons icon=”checkmark” wrap=”i”] 1 teaspoon of turmeric
- [wp-svg-icons icon=”checkmark” wrap=”i”] 1 teaspoon chili powder
- [wp-svg-icons icon=”checkmark” wrap=”i”] 1 teaspoon coriander powder
- [wp-svg-icons icon=”checkmark” wrap=”i”] 1 teaspoon cumin
- [wp-svg-icons icon=”checkmark” wrap=”i”] 1 tablespoon freshly grounded garam masala
- [wp-svg-icons icon=”checkmark” wrap=”i”] Handful of chopped coriander
- [wp-svg-icons icon=”checkmark” wrap=”i”] 1kg lamb or chicken mince (meatless option for vegans)
- [wp-svg-icons icon=”checkmark” wrap=”i”] 5 large potatoes for mash
- [wp-svg-icons icon=”checkmark” wrap=”i”] 1 large potato to be sliced
- [wp-svg-icons icon=”checkmark” wrap=”i”] 2 tablespoons of single cream or milk
- [wp-svg-icons icon=”checkmark” wrap=”i”] 1 tablespoon of crushed garlic* (if you can’t use fresh, would recommend using frozen over jar alternative)
- [wp-svg-icons icon=”checkmark” wrap=”i”] 1 tablespoon of crushed ginger* (if you can’t use fresh, would recommend using frozen over jar alternative)
- [wp-svg-icons icon=”checkmark” wrap=”i”] Black pepper
- [wp-svg-icons icon=”checkmark” wrap=”i”] ½ cup grated mozzarella
- [wp-svg-icons icon=”checkmark” wrap=”i”] ½ cup grated cheddar
- [wp-svg-icons icon=”checkmark” wrap=”i”] 4 Roma tomatoes
- [wp-svg-icons icon=”checkmark” wrap=”i”] 1 teaspoon of tomato puree sauce
- [wp-svg-icons icon=”checkmark” wrap=”i”] Your choice of veggies: 250g garden peas or 250g chopped carrots
- [wp-svg-icons icon=”checkmark” wrap=”i”] 1 green chili, finely chopped
How To Make It
Roast 1 tablespoon of cumin seeds on fry pan for roughly 30 seconds
Add 2 tablespoons of combined butter and olive oil (rapeseed for vegans)
Slice the onions (long ways)
Add the onions in the fry pan Sautee them for 15 minutes on medium heat
As they’re turning brown, add in the 1 tablespoon crushed garlic and 1 tablespoon ginger
After a minute, add in minced meat
Shallow-fry the meat and onions until meat is visibly ready/done
Add in the finely chopped Roma tomatoes and your veggies (peas/carrots) and green chili
Add in the following spices:
- [wp-svg-icons icon=”checkmark” wrap=”i”] 1 teaspoon of turmeric
- [wp-svg-icons icon=”checkmark” wrap=”i”] 1 teaspoon chili powder
- [wp-svg-icons icon=”checkmark” wrap=”i”] 1 teaspoon coriander powder
Keep mixing for 20 minutes on the medium heat
Turn the heat down to low
Add in the freshly grounded garam masala and the handful of chopped coriander
Let that simmer for 5 minutes
Turn the plate off, and leave that to the side, as we will start preparing the mashed potatoes Boil your 6 large potatoes
Mash the 5/6 potatoes
Add in single cream or milk and 1 teaspoon of butter (if vegan friendly, don’t add these in – or use canned coconut milk)
Add in black paper to the mash
Grab your deep oven dish and add in the keema to halfway
Spread the mash potato on top Cut the remaining large potato into thin slices
Shallow-fry the slices until slightly crispy Line on top of the mash
Put the grated cheeses on top Throw in the oven for 15 minutes